Step by step

Method

4 steps

1. 1

   Whisk 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon fish sauce, 2 teaspoons brown sugar, and optional 1 thinly sliced Thai chile in a small bowl until the sugar fully dissolves — taste; it should be bright, salty, and a little sweet with optional heat.

2. 2

   Thinly slice 3 Persian cucumbers (or 1 English cucumber) into coins or half-moons. Add them to a serving bowl with 1 small thinly sliced shallot, ¼ cup roughly chopped roasted peanuts, and ¼ cup cilantro leaves.

3. 3

   Pour the dressing over and toss gently so every slice gets coated. Let the salad stand 8–10 minutes — the cucumbers should look lightly glossy and taste seasoned through, not watery and raw.

4. 4

   Serve chilled or at cool room temperature. You want crisp, tangy cucumbers with salty-sweet dressing and crunchy peanuts — not a soggy, underseasoned bowl.